Ingredients
1/2 cup each onion, celery, diced and sliced
1 1/2 cups butternut squash, cubed
2 tsp. margarine
2 cups water
1 packet instant chicken broth and seasoning mix
8 oz. can white beans, drained
1/4 cup chives, chopped
Preparation
Saute onion, celery, and squash in margarine in a 1 quart saucepan for about 1 minute. Add 2 cups water, bring to a boil and add instant chicken broth.Reduce heat to low. Cover and simmer for approximately 15 mintues. With a large spoon, mash some of the squash pieces against the sides of the saucepan. Stir in beans and simmer for another 5 minutes. Serve with chives as a garnish.
